How to make homemade blueberry jam to be able to store it for later use. 

 

Ingredients

• 2-1/2 pints fresh or frozen, thawed blueberries
• 1 tablespoon lemon juice
• 5-1/2 cups sugar
• 3/4 cup water
• 1 box (1-3/4 ounces) powdered pectin

 

Yield

• About 5 half-pints

 

Procedure

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice and water. Stir pectin and bring to a full, rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars (jars that have been boiled for 10 minutes and kept hot), leaving 1/4-inch headspace.

 

Adjust lids and process as recommended in table below.

 

Recommended process time for Blueberry Jam in a boiling water canner